Go Back

Raspberry Angel Food Cake (Light, Fluffy & Elegant)

A light, airy angel food cake topped with fresh raspberry sauce for an elegant and refreshing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cake
  • 1 cup cake flour sifted
  • 1.5 cups granulated sugar divided
  • 12 egg whites room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tbsp vanilla extract
Raspberry Topping
  • 2 cups fresh raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and do not grease the pan.
  2. Sift cake flour with half the sugar multiple times and set aside.
  3. Beat egg whites until foamy, then add cream of tartar and salt.
  4. Gradually add remaining sugar and beat to stiff glossy peaks.
  5. Gently fold in vanilla and sifted flour mixture in batches.
  6. Transfer batter to pan and bake for 35–40 minutes.
  7. Invert pan and cool completely before removing cake.
  8. Cook raspberries, sugar, and lemon juice until slightly thickened.
  9. Slice cake carefully and serve with raspberry topping.

Notes

Always cool angel food cake upside down to maintain height and airy texture.